Overview

There are recipes that call for butter when making supper or dessert. Butter may be used to sauté vegetables instead of oil and gives flavor to some meals. While consuming butter in moderation is not always harmful to you, ghee could be a better option based on your dietary requirements.

Read More: Jharna Ghee

Clarified butter, or ghee, is produced by heating butter and letting the milk and liquid component separate from the fat. The milk solidifies and caramelizes, leaving behind ghee as the leftover oil.

Indian and Pakistani cultures have been using this substance for thousands of years. Ghee offers several advantages over butter when used in its stead.

The distinctions between butter and ghee

Knowing the distinctions between butter and ghee can help you choose the right ingredient for your cuisine.

Compared to butter, ghee has a greater smoke point, which means it burns slower. This is ideal for frying or sautéing meals. Ghee can tolerate heat up to 485°F (252°C), but butter can smoke and burn at 350°F (177°C).

When heated, ghee releases less of the toxin acrylamide than other oils. The chemical component acrylamide is produced during the high-temperature cooking of starchy foods. It is unknown if this substance raises the risk of cancer in people, although it has been shown to do so in laboratory animals.

Ghee is a preferable alternative to butter if you have dietary sensitivities or allergies to dairy products because it is lactose-free due to its ability to separate milk from fat.

Take notice of the distinct nutritional characteristics of butter and ghee before making your decision.

What kinds of fat are beneficial?

A balanced diet should contain a variety of fats. Polyunsaturated and monounsaturated fats provide protection against heart disease and aid in the maintenance of healthy cholesterol levels. Nuts, seeds, salmon, and olives are good sources of these important fatty acids.

A balanced diet should contain saturated fats as well. Because they solidify at normal temperature, they are referred to as solid fats. Pork, poultry, and beef are examples of animal products high in saturated fats.

Dietary recommendations from the United States Department of Agriculture (USDA) suggest reducing our consumption of saturated fats. Excessive consumption might raise the risk of high blood cholesterol and heart disease. Saturated fats should make up no more than 10% of total calories in a balanced diet, with fat accounting for no more than 35% of total calories.

Fat is broken down by the body and used for energy and other functions. Because they help reduce cholesterol and triglycerides, unsaturated fats are better for you than saturated fats. Plaque builds up in blood vessels and raises cholesterol when there is an excess of saturated fat in the circulation. This makes it more difficult for oxygen and blood to move throughout the body. Heart disease and stroke risk are increased by this.

Unsaturated fats are better for you, but you should only eat them sometimes. Either healthy or harmful, too much total fat can raise cholesterol and the risk of heart disease and stroke.

Ghee cooking techniques

When cooking, there are several methods to use ghee. Use it while sautéing or frying at a higher temperature because to its greater smoke point. Additionally, ghee has a nutty flavor that gives food a distinct taste and pleasant scent. You could also attempt:

Drizzling fresh steamed veggies or corn on the cob with melted ghee, or pouring it over popcorn

letting ghee solidify at ambient temperature and smearing it on bread or crackers

using ghee in frying pans to keep eggs from sticking during scrambling

mashing and baking potatoes with ghee rather than butter

pouring ghee on veggies to achieve a caramelized texture before roasting.

Is “regular” butter unhealthy?

Despite its negative connotations, butter is really rather healthy if ingested in moderation. In addition, it’s a healthier substitute for margarine. Trans fats, which are hydrogenated oils present in a variety of foods including cakes, crackers, and cookies, are absent from it. Trans fats are linked to an increased risk of heart disease, blocked arteries, and type 2 diabetes.

The lesson learned

It doesn’t matter if you pick butter or ghee if your main concerns are calories and fat consumption. Their dietary profiles are nearly the same. However, there are other advantages to straining the milk out of ghee, such as the higher smoke point and lack of lactose.

Ghee is a preferable option if you cook at high heats or are lactose intolerant. It may be purchased online, at organic farms, health food stores, and supermarket stores. You might even create your own! All you have to do is melt butter in a skillet over medium heat until it forms three layers.